Thai Red Curry

The easiest Thai red curry recipe that's healthier and quicker than takeout. Super customizable based on whatever protein or vegetables you have in your fridge and it will be ready by the time your rice cooks!

Ingredients

1 tbsp oil (avocado, olive, etc.)

salt and pepper

1 ½ lbs chicken (breast or boneless thighs)

1 large shallot (thinly sliced)

1 tbsp ginger (grated)

5 cloves of garlic (minced)

1 jalapeno (minced; optional)

2 tbsp red curry paste

2 tsp fish sauce

1 tbsp brown sugar

14 oz (1 can) unsweetened coconut milk

1 bell pepper

1 cup kabocha squash (precooked)

¼ cup cilantro (chopped)

1 lime (sliced)

2 cups jasmine rice

Directions

Cook rice however you normally prepare it.

Heat oil in a large deep skillet over medium heat and lightly season chicken with salt and pepper. Once pan is hot, brown the chicken on all sides.

Add in the shallots, ginger, garlic, and jalapeno to the chicken and saute until shallots are translucent. Careful to not burn the garlic! Then, add in the red curry paste and fish sauce and fry the paste for 2-3 minutes until everything is fragrant.

Stir in entire can of coconut milk. Add in bell pepper and kabocha squash. Bring to a boil, then turn down heat to a simmer for 8-10 minutes (or until all added vegetables are soft and chicken is completely cooked through).

Serve over freshly cooked rice and top with cilantro and a squeeze of fresh lime juice.

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Thai Red Curry